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https://hdl.handle.net/20.500.14279/12616| Πεδίο DC | Τιμή | Γλώσσα |
|---|---|---|
| dc.contributor.author | Papademas, Photis | - |
| dc.date.accessioned | 2018-08-07T09:37:33Z | - |
| dc.date.available | 2018-08-07T09:37:33Z | - |
| dc.date.issued | 2017-10-27 | - |
| dc.identifier.citation | Global cheesemaking technology : cheese quality and characteristics, 2017, Pages 176-177 | en_US |
| dc.identifier.isbn | 9781119046165 | - |
| dc.identifier.uri | https://hdl.handle.net/20.500.14279/12616 | - |
| dc.format | en_US | |
| dc.language.iso | en | en_US |
| dc.rights | © John Wiley & Sons Ltd. | en_US |
| dc.subject | Cheese | en_US |
| dc.subject | Cyprus | en_US |
| dc.subject | Halloumi | en_US |
| dc.title | Cheeses from Cyprus | en_US |
| dc.type | Book Chapter | en_US |
| dc.doi | https://doi.org/10.1002/9781119046165.ch00 | en_US |
| dc.collaboration | Cyprus University of Technology | en_US |
| dc.subject.category | Animal and Dairy Science | en_US |
| dc.country | Cyprus | en_US |
| dc.subject.field | Agricultural Sciences | en_US |
| dc.publication | Peer Reviewed | en_US |
| dc.identifier.doi | 10.1002/9781119046165.ch00 | en_US |
| cut.common.academicyear | 2017-2018 | en_US |
| item.fulltext | No Fulltext | - |
| item.cerifentitytype | Publications | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_3248 | - |
| item.openairetype | bookPart | - |
| item.languageiso639-1 | en | - |
| crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
| crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
| crisitem.author.orcid | 0000-0003-0284-2247 | - |
| crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
| Εμφανίζεται στις συλλογές: | Κεφάλαια βιβλίων/Book chapters | |
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